Chunky fall chili
Source of Recipe
Sobeys
List of Ingredients
4 garlic cloves or 1 tbsp (15 mL) bottled chopped garlic
2 onions
1 each green and yellow pepper
Vegetable oil
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) ground cumin
2 tsp (10 mL) dried oregano leaves
1/2 tsp (2 mL) each salt and cayenne pepper
28 oz (796 mL) can diced tomatoes
1 pork tenderloin or 1 lb (500 g) boneless turkey breast
19 oz (540 mL) can black or red kidney beans
1/2 cup (125 mL) finely chopped coriander (optional)
Recipe
1. Mince garlic. Coarsely chop onions. Core and seed peppers, then coarsely chop. Lightly coat a large saucepan with oil and set over medium-high heat. Add garlic, onions and peppers. Sprinkle with chili powder, cumin, oregano, salt and cayenne. Stir occasionally until onions start to soften, about 2 minutes.
2. Pour in tomatoes. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 10 to 15 minutes.
3. Meanwhile, slice pork tenderloin lengthwise into quarters. Then cut into 1-inch (2.5-cm) pieces or cut turkey into bite-size pieces. Stir pork into chili. Cover and simmer, stirring often, until meat is cooked, 10 to 15 minutes. Meanwhile, drain and rinse beans. After chili has simmered 10 to 15 minutes, stir in beans. Cover and continue cooking until beans are warmed through, about 2 minutes. Remove from heat. Stir in coriander. Spoon into bowls and add dollops of light sour cream and sliced green onions. Chili will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months.
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